RANDOM PIE DOUGH TIPS AND TRICKS
1. Use ICE water emphasis on Ice you want it to be more like a slurry than water (I've use literally just ice before.
2. Under mix your dough. You want to be able to still see and feel the butter as you shape your crust to the pan. Basically once the flour is no longer powder; stop mixing.
3.CHILL YOUR DOUGH put it in the fridge for 24 hours when I worked as a pastry chef, I would make the dough for the next day first thing, then use the dough I made the day before for my pies.
4. Rolling the dough. Other big thing with pie crusts is that they are "high gluten" which means the dough will be fairly elastic. and like elastic you can only stretch it so far at first before it snaps back. so if you notice your dough is creeping backwards after you roll. You just have to stop rolling it out for a sec and give the gluten a chance to rest before rolling it again (picking up and dropping the dough back on thecounter can help speed up the gluten resetting).
5. COVER that bottom in in fork holes to help the bottom cook better and prevent the bottom from puffing up then chill it for 30 minutes to prevent the dough from becoming misshapen from the oven.
6. Par bake the bottom for about 15 minutes before you assemble your pie. That way you're less likely to deal with the problem of the overcooked top and the undercooked bottom. To be clear a pie that doesn't have a top crust and doesn't need to bake the filling needs a fully baked crust before you assemble.
Ok that's all I can think of off the top of my head. I hope this helps someone. Feel free to ask questions!